We received numerous requests to post more adult drinks; I found these in Michael Schwartz‘ Genuine Food, having tried them with some friends, I can attest they are absolutely delicious:

Passion Fruit Soda

Photo by: Ben Fink – page 218

SERVES 2 – This combo was born out the remake of a classic cocktail, the Hurricane. Passion fruit adds a tropical flavor and I just love the crunch of the seeds. The result is a tantalizing and refreshing mix using one of South Florida’s most delicious fruits.

2 ounces (1/4 cup) fresh passion fruit pulp and seeds

2 ounces (1/4 cup) freshly squeezed orange juice

2 ounces (1/4 cup) freshly squeezed lime juice

2 ounces (1/4 cup) agave nectar

Ginger ale

Fresh mint leaves for garnish

Stir together the passion fruit, orange juice, lime juice and agave in a measuring cup

Fill 2 highball glasses with ice and divide the fruit mixture between them, Top each off with ginger ale. Garnish with mint sprigs.

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Bulletproof Manhattan

Photo by: Ben Fink – page 223

Serves 2 – I’m a bourbon drinker, and this reinvented classic cocktail shows of my favorite whiskey in style. I replace the typically used sweet vermouth with the deep sweet-and-sour flavor of cherries, balanced by the spicy undertone of fresh rosemary and warmth of good bourbon.

Strain the cherry syrup into a small pot and add 1/2 cup water. Toss in the rosemary and place over medium heat. Simmer for 2 to 3 minutes, remove from the heat, and let the rosemary steep in the cherry syrup and chill in the refrigerator for at least 1 to 2 days.

Combine the bourbon, lemon juice, and 2 ounces (1/4 cup) of the cherry syrup in a shaker with ice; shake it up really well to break the ice into shards. Strain the cocktail into 2 chilled martini glasses. Spear a couple of cherries each on 2 rosemary sprigs and use to garnish the cocktail.

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* I could not find Amarena cherries with an hechsher in my Brooklyn neighborhood; I used Maraschino cherries, which did have an hechsher, instead.** I used Evan Williams as the bourbon.